Creamy Pumpkin Swirl Cheesecake: A Fall Favorite (Print Version)

Creamy Pumpkin Swirl Cheesecake layers rich pumpkin spice with tangy cream cheese. Perfect for holiday gatherings or a cozy dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Components

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling Essentials

04 - 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup sour cream, room temperature
08 - 1 teaspoon vanilla extract

→ Pumpkin Swirl Flavors

09 - ½ cup 100% pumpkin puree (not pie filling)
10 - ¼ cup packed light brown sugar
11 - 1 ½ teaspoons pumpkin pie spice
12 - ½ teaspoon ground cinnamon

# Instructions:

01 - First things first, get that oven preheating to 325°F (160°C). Then, grab your graham crackers – I usually just pop them in a food processor, but a Ziploc bag and a rolling pin works too! Crush them until they’re fine crumbs, like sandy beach bits. Melt your butter, then stir it into the crumbs with a pinch of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a flat glass to get it really compact. Pop it in the oven for about 10 minutes; this helps set it up. Let it cool a bit while you get the filling ready.
02 - In a large bowl, beat your room-temperature cream cheese and granulated sugar together until it’s super smooth and fluffy. Seriously, no lumps allowed! I didn't expect that the first time and had to re-beat it. Then, one at a time, beat in the eggs, mixing just until each is combined. Overmixing here is a no-go; it can incorporate too much air and cause cracks later. Stir in the sour cream and vanilla extract. This creates your luscious, creamy base for the pumpkin swirl cheesecake. Keep it gentle, hon.
03 - Now for the star! In a separate, smaller bowl, combine your pumpkin puree, brown sugar, pumpkin pie spice, and ground cinnamon. Mix this until it's completely smooth and wonderfully fragrant. Oh, the smells! It's like autumn just bloomed in your kitchen. Taste it – adjust the spices if you feel like it needs a little more warmth. This is your chance to make that pumpkin swirl cheesecake truly yours, with a touch more cinnamon or ginger if you're feeling it.
04 - Pour about two-thirds of the plain cream cheese mixture over your cooled crust. Then, dollop spoonfuls of the pumpkin mixture over the cream cheese layer. I usually do about 6-8 dollops. Now, here’s the fun part: take a knife or a skewer and gently swirl the pumpkin into the cream cheese. Don't overmix! You want distinct swirls, not a fully blended orange mess. I once went a little too wild with the swirling, and it just looked like a muddled orange blob. Less is more for that pretty pumpkin swirl cheesecake pattern.
05 - Carefully pour the remaining plain cream cheese batter over the swirled layers. Now, dollop the remaining pumpkin mixture on top of this new layer. Repeat the swirling process, aiming for beautiful, distinct patterns. This layering technique helps ensure you get that dramatic pumpkin swirl cheesecake effect throughout. It's a delicate dance, but so worth it when you cut into it later. Remember, a little imperfection makes it feel truly homemade.
06 - Place your springform pan inside a larger roasting pan. Pour hot water into the roasting pan, creating a water bath that comes about halfway up the sides of the springform. This water bath is crucial for even baking and preventing cracks in your pumpkin swirl cheesecake. Bake for about 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool in the oven for an hour. Then, remove it from the water bath and cool completely on a wire rack before chilling. Patience, my friend, is key!

# Notes:

01 - Don't overmix the cheesecake batter after adding the eggs; it introduces too much air and can cause cracks.
02 - Baking in a water bath is a game-changer for a smooth, crack-free top - I learned this the hard way!
03 - Chill this pumpkin swirl cheesecake overnight, it really needs that time to set up properly and develop flavor.
04 - A little bit of orange zest in the pumpkin layer can brighten the flavors beautifully.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - mixing bowls
04 - electric mixer
05 - food processor (optional)
06 - whisk/spatula
07 - knife or skewer

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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